(Acma)

Mix the yeast with warm water in a large bowl. Stir well so the yeast dissolves, then add the sugar, milk and sunflower oil. Stir until the sugar dissolves. Add flour and salt slowly and knead. Place the dough in a large bowl, cover it with plastic wrap over the rim and let it rest for about 2 hours until the dough rises to twice its size.

Take a small-size ball from the dough and make it longer by spinning it. Then close up the ends to make a ring shape. Brush egg whites and sprinkle Nigella seeds on top.

Preheat the oven to 400 F (200 C). Place parchment paper on an oven tray and arrange the Acma on it. Bake for 10 minutes, then turn the heat down to 375 F (190 C). Then, bake 15 more minutes until the tops turn to a golden colour.

Sounds great, I'm eager to try this!! Aren't those black seeds though (black cumin seeds) and not black sunflower seeds like asians use for sushi?? We call black seeds haba sooda, or habatul baraka in the middle east and they're quite different than sesame seeds.

you have a great site! what should we do if we want to make zeytinli acma or something like that? i wanted to use zeytin ezmesi but i'm not sure how i'd do that ... and is there anything else that goes well inside acma?

Thank you somuch for posting all of your wonderful recipes. I'm an American, married to a Turk, and now living in the US again after years of living--and eating!--in Istanbul. Your recipes really help me to feel more at home. Unfortunately, we are still stuck in the standard system below the border and I've no idea how to measure 7gm of yeast. Can you help me with the measures?

Dear Binnur, thanks a lot for this wonderful recipe. I made the dough in a breadbaker machine, so I just had to shape them. Also I sprinkled some of them with sugar instead of nigella seeds (for my kids) - got a perfect combination.

I am a South African married to a Turk and I'm living in Turkey.Your site has given me the confidence to make turkish dishes.I especially like the cakes and pastries.I want to make Acme for breakfast...Could I leave the dough overnight?THanking you in advance Veronique

i love acma and have made them several times but recently they have started to become really heavy and not fluffy at all, do you possibly have any idea what i'm doing wrong? i live in england with my turkish husband who also loves them.Melek (Anna)